Basil-Stuffed Lamb Roast Recipe with Spinach and Herbs

Ingredients

• 3/4 cup chopped onion
• 1/3 cup chopped celery
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 beaten eggs
• 10 oz (283 g) frozen chopped spinach, thawed
• 1/4 cup snipped parsley
• 3 tbsp fresh snipped basil
• 1/4 tsp dried marjoram, crushed
• 1/4 tsp black pepper
• 6 cups plain croutons
• 1/2 cup water
• 1/4 cup grated parmesan cheese
• 1 x 5 – 7 lb (3.18 kg) leg of lamb, boned and butterflied
• 1 tsp dried rosemary, crushed
• sprigs of fresh mint
• sprigs of fresh marjoram